Salagadoola mechicka boola
Bibbidi-bobbidi-boo
Put them together, and what have you got?
Bibbidi-bobbidi-boo
Salagadoola mechicka boola
Bibbidi-bobbidi-boo
It'll do magic, believe it or not
Bibbidi-bobbidi-boo
Yes, salagadoola means
Mechicka booleroo
But the thing mabob that does the job
Is bibbidi-bobbidi-boo (yeah)
Salagadoola menchicka boola
Bibbidi-bobbidi-boo
Put them together, and what have you got?
Bibbidi-bobbidi-boo (bibbidi-bobbidi-boo)
Bibbidi-bobbidi-boo
Yes, salagadoola means
Mechicka booleroo
But the thing mabob that does the job
Bibbidi-bobbidi-boo
Salagadoola menchicka boola
Bibbidi-bobbidi-boo
Now, you put them together, Kate, and what have you got?
Bibbidi-bobbidi-boo
Baba-badaba, baba-badaba, baba-badadaba
Oh, bibbidi-bobbidi, bibbidi-bobbidi
Bibbialta do-do-do-do-boo

SPANISH OMELETTE RECIPE:

Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

METHOD:

Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

poo

pretty hot ngl

SPANISH OMELETTE RECIPE:

Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

METHOD:

Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

awooga!!